recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
4 egg yolks
1 cup milk at room temperature
1 pinch salt
1 lemon peel strip, 2 inches
1 cup whipping cream
sugar and egg yolks together until pale yellow
and very thick.
add milk, beating gently to avoid a build-up
lemon peel and stir in salt.
mixture to the top of a double boiler with an
inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir
continuously for 8 minutes. Custard will thicken
enough to coat the spoon, and surface foam will
remove top of double boiler and set it in a
large bowl of cold water. Stir for 2 minutes
to cool custard somewhat, then transfer it to
a bowl, cover, and set in refrigerator to chill
chill whipping cream.
ready to proceed, whip cream into soft peaks.
Remove lemon peel from custard and fold in whipped
cream. Transfer mixture to ice cream machine
and freeze according to machine's directions.
Ice Cream Maker :
If you do not have an ice cream maker, pour
the cold mixture into a freezer container, close
the lid tightly and place in the freezer until
set, about 3 hours.
from the container and chop roughly into 7 cm
/ 3 in pieces. Place in the bowl of a food processor
and process until smooth (or use a fork).
to the freezer and freeze again until firm.
the freezing-chopping process 2 or 3 times,
until a smooth consistency is reached.